Sour Cream Banana Bread – The sour cream makes this bread extra moist, and the cinnamon adds a fun punch of flavor. So yummy!
I am crazy about quick bread because they are easy to make, taste amazing, and are easy to freeze. Snickerdoodle Bread and Almond Poppy Seed Bread are a couple more of my family’s favorite recipes.
Banana Bread with Sour Cream
Banana Bread with Sour CreamI know you’re all thinking, “What, another banana bread recipe? I already have one of those!”
But my family enjoyed (actually inhaled is a better word) this sour cream banana bread so much that I just had to share it. I have made this recipe before, but I forgot to add the cinnamon, so they weren’t exactly the same. You can’t really tell they have cinnamon in them, they just taste extra yummy and you don’t know why.
This really is a great recipe for banana bread. Sour cream makes the loaves super moist. No kidding, my boys and hubbie finished them off in a matter of minutes. I was lucky to get a photo. Next time I will have to hide some in my craft room so I can snack on them later in the day. 😉
This recipe can easily be made into banana muffins. I usually make a dozen muffins, and two mini loaves, but you can do whatever you like. I have included the baking instructions for all three options at the bottom of the recipe card.
How to make Sour Cream Banana Bread
Ingredients:
- butter
- sugar
- eggs
- sour cream (I like to use light sour cream. You can also substitute plain yogurt or greek yogurt.)
- overripe bananas (It’s best if the skin is more brown than yellow.)
- vanilla extract
- all purpose flour
- baking soda
- salt
- cinnamon
- chopped nuts (optional)
Cream butter and sugar in a mixing bowl. Beat in eggs, sour cream, bananas, and vanilla. Add flour, soda, and salt and stir just till mixed. Fold in nuts if desired.
Spoon into well greased loaf pans or muffin cups.
For regular size loaf: Bake at 325° for about 50-60 minutes.
FREQUENTLY ASKED QUESTIONS
-Can I substitute yogurt for the sour cream?
Yes, plain yogurt or greek yogurt should work just fine.
What should bananas look like for banana bread?
The darker the banana, the better. They should be mostly brown at the least, but I have made banana bread with bananas that are practically black, and they have the best flavor.
-Can I make banana bread with unripe bananas?
Technically you can, but the bread won’t be as tasty. Not only are overripe bananas sweeter, they also mash really well so they are easy to blend into the bread. With firm bananas, you may end up with chunks instead, which will throw off the texture of the bread. You will need to increase the sugar by about three tablespoons to compensate for the lack of sugar in the under ripe bananas.
Can I make this bread into sour cream banana muffins?
Yes, I do it all the time. It makes about two dozen muffins, and you need to decrease the baking time to about 18 minutes.
Give this recipe a try! I hope your family loves it as much as mine does. You just can’t have too many good banana bread recipes, can you?
Here are a few more amazing recipe using bananas:
- Banana Chocolate Chip Cookies
- Apple Banana Muffins
- Sour Cream Banana Coffee Cake
- Chocolate Chip Raspberry Banana Bread
- Double Chocolate Banana Bread
LOVE QUICK BREADS? CHECK OUT THESE TASTY RECIPES:
- Dutch Apple Bread
- Chocolate Zucchini Bread with Cream Cheese Filling
- Lemon Blueberry Bread
- Eggnog Bread
Sour Cream Banana Bread Recipe
Sour Cream Banana Bread or Muffins
Banana bread with sour cream and a hint of cinnamon - can also be made into muffins.
Ingredients
- 1/3 cup soft butter
- 1 cup sugar
- 2 eggs
- 1 cup sour cream (I used light)
- 3 very ripe bananas
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, cream butter and sugar till light and fluffy. Beat in eggs, sour cream, bananas, and vanilla.
- Add flour, soda, and salt and stir just till mixed. Fold in nuts if desired.
- Spoon into well greased loaf pans or muffin cups.
For regular size loaf: Bake at 325° for about 50-60 minutes.
For 3 mini loaves: Bake at 325° for about 25 minutes.
For 2 dozen muffins: Bake at 325° for about 18 minutes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 328mgCarbohydrates: 44gFiber: 2gSugar: 21gProtein: 5g
Could you use oil instead of butter, oat flour instead of regular flour
I love these! We’ve made them four times and I usually just make 12 muffins and put the rest in a 9 x 13 cake pan so it cooks faster. I’m not patient enough to wait an hour for the loaf pans
That’s doubling the recipe… because the muffins are always all gone before the cake pan even comes out!
trying to figure out how to print a recipe without having to copy and paste to Word?????
Um, sorry, I’m old school. That’s how I do it because I haven’t figured out an easier way.